Festive jammie dodgers

Festive jammie dodgers

  • 1
  • 2
  • 3
  • 4
  • 5
(16 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 20 mins Cook: 20 mins - 30 mins Plus chilling

Skill level

Easy

Servings

Makes 24

Another great gift idea from Tana Ramsay. These jammie dodgers get the nostalgia flowing and are great for the kids to help out with too

Nutrition and extra info

Additional info

  • Dough only can be frozen
  • Easily doubled / halved
Nutrition info

Nutrition per biscuit

kcalories
141
protein
2g
carbs
14g
fat
10g
saturates
5g
fibre
1g
sugar
8g
salt
0.01g

Ingredients

  • 225g unsalted butter, softened
  • 100g caster sugar
  • 200g plain flour, plus extra for dusting
  • 100g ground almonds
  • 100g strawberry or raspberry jam (about half a jar)

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Put the butter, sugar, flour and almonds into a food processor and whizz until the mixture just comes together and forms a ball. If making by hand, first beat together the butter and sugar, then add the flour and ground almonds. Wrap in cling film and leave in the fridge for at least 1 hr.
  2. Remove the dough from the fridge and knead until it is soft enough to shape and roll. Divide into two even-size balls. Sprinkle a little plain flour over your work surface and roll out one ball of pastry. I find it best to start the rolling myself so that it’s even, then let the kids finish it off. The dough should be approximately 5mm thick. Using a star cutter (about 6cm wide) dipped in a little flour to stop it from sticking, cut out as many star shapes as you can. Then lightly knead the dough trimmings together and roll out again. Keep going until you have about 24 stars. Carefully place the stars on a baking sheet, making sure you keep them slightly apart.
  3. Roll out the second ball of dough the same way. Cut out the same-size stars and place them on a baking sheet. Now cut out a small circle in the centre of each biscuit using a small cookie cutter or the end of a large piping nozzle.
  4. Heat oven to 140C/fan 120C/gas 1 and cook the biscuits for 20-30 mins until just golden. Remove from the oven and place on a cooling rack to cool completely. Place a blob of jam onto the centre of the biscuits without the cut-out circle. Be generous – you want the jam to show at the edges as well as the centre. Place the top halves of the biscuits on and push down gently. These will keep in an airtight container for up to 3 days.

Recipe from Good Food magazine, December 2007

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
elainepeluch's picture

Delicious biscuits, but I found that I needed to bake them at a higher temperature than that suggested in the recipe.

littlemissmaccas's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I have just done a trial run of these as I was thinking of making them for Christmas gifts. Turned out really well, really easy to do and they look great and really far too yummy. I will be making three more batches closer to Christmas,

ghensler's picture

made these at Christmas they were delicious although think I made them too thick very tasty and moist mmmmmm

shnushnu's picture
  • 1
  • 2
  • 3
  • 4
  • 5

tried these with flaked almonds instead of ground... think i'll stick to ground next time! yummy though

lilaclady's picture
  • 1
  • 2
  • 3
  • 4
  • 5

These are so easy to make ,and were just great, everyone loved them so much i have made them several times.I plan to make some as gifts for christmas.

chrispotthurst's picture

225g unsalted butter

ruth80's picture

How much butter please?

percaval's picture

Yes! How much butter?

gilllockett's picture

How much butter ??

parisandjimmy's picture

how muchbutter?

Pages

Questions

Tips